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Couldn't figure out polls, so I'll go the easy way. How do you like your Dijon? Grainy (ancien) or smooth? And, if you please, why?

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I like the grainy style. It adds such a nice texture if eaten with, e.g. artisanal sausages, yet still gives fine flavour if making e.g. boeuf bourguignon. I guess for me, it's more a texture than a flavour thing as the smooth variant of Dijon gives the same flavour to boeuf bourguignon and all the dishes I use mustard in...

-Otto, the very, very amature cook-

I don't drink wine because of religious reasons ... only for other reasons.

I use smooth for vinaigrettes, coating meats, etc.
Whole grain for sandwiches.

None of mine are from Oxnard.
Smooth: Bournier and Roland XStrong
Whole Grain: Maille
There's also a Kosciusko spicy brown, usually used for sausage.

Why do we have two smooth? Because Betsy was doing a deviled chicken and realized she was slathering and then redipping. So one bottle is waiting for same recipe- no raw mustard that touched (even vaguely) raw chicken.